1. Remove any blemished outer fennel leaves. Slice fennel bulb as thinly as possible; place in a large salad bowl. Add orange juice (squeeze membranes to get as much as possible), olive oil, and a pinch of salt and pepper; toss. Add orange segments and lettuce mix; toss again until mixed.

2. Toast bread slices until well browned, then rub with garlic. Lightly smear goat cheese on each piece. Taste salad, adjust seasoning to your liking, and serve with crostini.